A New Chemical Test for Strength in Wheat Flour


THAT different wheats make flours of very different baking values has been known for a long time, and is emphasised by the fact that English millers are at the present time paying several shillings per quarter more for certain foreign wheats than for home-grown wheat.

Access options

Rent or Buy article

Get time limited or full article access on ReadCube.


All prices are NET prices.

Author information

Rights and permissions

Reprints and Permissions

About this article

Cite this article

WOOD, T. A New Chemical Test for Strength in Wheat Flour. Nature 75, 391 (1907) doi:10.1038/075391a0

Download citation


By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.